Cath’s slow-roasted lamb shoulder toasted pita

Cath’s slow-roasted lamb shoulder toasted pita

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

My wife, Cath, makes an amazing slow-roasted lamb. We cook a decent-sized one at the weekend and have it as leftovers in various dishes during the next few days. Pulled lamb in this kebab style toastie is the way to go, though.

Ingredients

Quantity Ingredient
600g see method for ingredients
1/2 onion, thinly sliced
1 handful rocket
200g see method for ingredients
4 see method for ingredients

Method

  1. Make four toasted pita rolls at once by laying them out on a board. Evenly distribute the lamb pieces and add some red onion, rocket and a big dollop of yoghurt sauce to each. Roll the pita breads up tightly.
  2. Heat a toasted sandwich press and cook the pita bread rolls until hot and toasted then serve.

Pro tips

  • The pita breads on page 18 are dead easy to make so give them a try. Marinate the lamb the day before and you are good to go for a slow-cooked Sunday roast.
Tags:
Toasties
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